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Changes of microbial diversity and volatile compounds in edible and deteriorated Qingke barley fresh noodles stored at 25 °C
Author(s) -
Tuersuntuoheti Tuohetisayipu,
Wang Zhenhua,
Zhang Min,
Asimi Sailimuhan,
Liang Shan,
Wang Ziyuan,
Ren Xin,
Sohail Amjad
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14736
Subject(s) - food science , pantoea , chemistry , nonanal , penicillium , food spoilage , hexanal , microorganism , erwinia , alternaria , pseudomonas , botany , biology , bacteria , biochemistry , genetics , gene
Summary Microbial diversity and volatile compounds in Qingke barley fresh noodles (QBFN) with different storage time at 25 ± 1 °C were investigated. The results showed that Pseudomonas , Pantoea , Erwinia and Alternaria , Pyrenophora , Penicillium were the dominant microorganisms in edible QBFN (stored for 0 and 12 h), while Pantoea , Erwinia , Bacillus and Penicillium , Aspergillus were the dominant spoilage microorganisms in deteriorated QBFN (stored for 18 h). The edible QBFN have high concentration of aldehydes (61.27 μg kg −1 ), furan and pyrazines (60.87 μg kg −1 ), alcohols (49.74 μg kg −1 ) and ketones (29.74 μg kg −1 ) that give basic flavours to the QBFN. As storage time increased, the concentrations of above volatile compounds decreased, and new esters and sulphuric compounds which gave unpleasant odours to the QBFN appeared. Multivariate data analysis methods showed that 2‐pentyl‐furan, hexanal, 5‐Ethylcyclopent‐1‐enecarboxaldehy, cyclohexanol and methyl allyl sulphide, ethyl isovalerate were the main volatile compounds that make a difference in flavour between the edible and deteriorated QBFN.